Mock Thrushes

Ingredients

• g boneless milk-fed veal
• juniper berries
• chicken livers
• salted anchovies
• spoonfuls oil
• g lardo (cured pork back fat)
• sage

Instructions

1. Cut the veal into six thin slices, flatten and shape them, reserving the trimmings.
2. Chop the trimmings fine with the chicken livers, a little lardo, juniper berries, cleaned anchovies, and a sage leaf; season lightly with salt and pepper.
3. Spread the filling on the slices, roll each up, wrap in a thin slice of lardo with half a sage leaf between, and tie crosswise.
4. Brown over lively heat in a sauté pan with the three spoonfuls of oil, seasoning lightly.
5. Drain the fat, leaving the browned bits, and finish cooking with broth added little by little until nearly dry.
6. Serve untied over six slices of toasted bread moistened with the reduced sauce; good cold too.